Quick and easy winter soup recipes for dinner tonight

Quick and easy winter soup recipes for tonight’s dinner. Picture: Pexels

Quick and easy winter soup recipes for tonight’s dinner. Picture: Pexels

Published Jul 11, 2024


Winter soups are the perfect comfort food, offering a blend of nourishing ingredients and rich flavours.

Whether you're craving a fragrant Moroccan-style lentil soup, a wholesome chicken and barley soup, a comforting chicken ravioli soup, or a velvety roasted carrot soup, our collection of winter soup recipes will keep you cosy and satisfied all season long.

Grab your ladle and get ready to discover new favourites that will make your kitchen the heart of your home this winter.

Moroccan-style Lentil Soup

Serves 6

Moroccan-style Lentil Soup. Picture: Independent Media


30ml olive oil

1 red onion, finely chopped

3 carrots, peeled, chopped

5ml chopped garlic

5ml ground cumin

5ml ground coriander

5ml ground turmeric

3ml ground cinnamon

3ml pepper

375ml lentils

2 litres of vegetable stock

400g tin of chopped tomatoes

30ml tomato paste

300g cauliflower, cut in florets

100g baby spinach, chopped

125ml chopped fresh coriander

30ml fresh lemon juice


Heat the oil in a pot and fry the onion, carrots and garlic until soft, about 5 minutes.

Add the spices and pepper and fry until fragrant, about 2 minutes.

Add the lentils and fry for a further 2 minutes.

Stir in the stock, chopped tomatoes and tomato paste.

Bring to the boil, then turn down the heat and simmer for 20 minutes, until lentils are almost tender.

Add the cauliflower and cook for 10 minutes.

Add the spinach, coriander and lemon juice and heat through for 2 minutes, until spinach is wilted. Serve.

Chicken and barley soup

Serves 6

Chicken and barley soup.Picture: Independent Media


30ml olive oil

1 large onion, chopped

10ml chopped garlic

250ml chopped celery

3 carrots, diced

500g chicken thigh fillets, sliced

125ml pearl barley

2 litres of chicken or vegetable stock

salt and pepper

60ml parsley, chopped


Heat the oil and fry the onion, garlic, celery and carrots and fry for 5 minutes.

Add the chicken and fry for another 5 minutes.

Add the barley, stock and seasoning and simmer covered for 30-40 minutes until the barley is tender.

Stir in the parsley and serve

Chicken ravioli soup

Serves 4-6

Chicken Ravioli soup: Picture: Independent Media


500g chicken breast fillets

2 litres of chicken stock

30g butter

1 onion, chopped

5ml chopped garlic

2 carrots, peeled and chopped

salt and pepper

5ml ground nutmeg

1 bay leaf

250g spinach and ricotta ravioli

60ml finely chopped parsley


Poach the chicken fillets in the chicken stock over a low heat for 10 minutes. Remove and shred chicken.

Reserve the stock. Heat the butter in a saucepan and fry the onion, garlic and carrots for a few minutes. Cover and reduce heat to low and cook for 8 to 10 minutes until the vegetables begin to soften.

Add salt, pepper, nutmeg and bay leaf and stir to combine.

Add the stock used to poach the chicken and bring to the boil.

Add the chicken.

Reduce heat and add the ravioli.

Simmer until al dente.

Add the parsley and serve.

Roasted carrot soup

Serves 6-8

Roasted Carrot Soup. Picture: Independent Media


8-10 carrots, peeled and roughly chopped

60ml olive oil

salt and pepper

10ml ground cumin

5ml chilli flakes

1 onion, finely chopped

5ml chopped garlic

1 potato, peeled and cubed

2 litres of vegetable stock

125ml orange juice


Preheat oven to 180°C. Place carrots on an oven tray. Drizzle with half the oil. Add salt, pepper, cumin and chilli flakes.

Cover with tinfoil and roast for 10 minutes.

Remove the foil and roast for a further 20 minutes

Meanwhile, heat the remaining oil in a large pot.

Fry the onion, garlic and potato for five minutes.

Add the roasted carrots and stock and simmer, covered, for 30-40 minutes, until the carrots and potatoes are tender.

Purée with a hand blender until smooth. Add the orange juice and adjust seasoning if necessary.

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